Dishwasher sanitizer is Cl-. Frozen foods frozen. HACCP: Discussed storage of personal items.
- In-use food dispensing utensils properly stored.
Found scoop for dispensing ice in bar ice chest to be stored with handle touching ice.
Between uses during service, dispensing and incidental utensils shall be stored: in the food with handle extended out of the food, in running potable water dipper wells or clean and dry.
- Non-food contact surfaces clean
Found non-food contact surfaces to be soiled throughout the establishment specifically the following:
A.) bottom of metro hot holding
B.) Side and front of vulcan grille
C.) Side and front of vulcan stove
D.) Front of frymaster fryer.
Please clean non-food contact surfaces on a routine basis to prevent the accumulation of build up.
- Floors properly constructed, clean, drained
Found floors underneath kitchen equipment to be soiled.
Please clean floors on a routine basis to prevent the accumulation of build up.
- Critical: Toxic items properly stored
A.)Found windex bottle labeled "bleach" stored intermingled with spices on spice rack in kitchen.
B.) Found aspirin stored above single use to go containers in bar area.
Poisonous or toxic materials necessary for the maintenance of the establishment shall not be stored above or intermingled with food, food equipment, utensils, or single-service articles.
Corrected by moving toxic items to appropriate storage area.
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11/24/2015 | Routine | 92 |
Observed no fruit flies in basement bathroom. Keep killing flies in banquet bar area. Flies strips are in place. Spoke to bartender. She stated that a soda line under the bar was leaking and causing the fruit fly problem. Line has been replaced and area cleaned. Spoke to her about using flying insect spray that is NSF approved, and then washing rinsing and sanitizing areas sprayed. Thank you for your cooperation.
No violation noted during this evaluation. | 8/25/2015 | 1st Recheck | |
HACCP: Date labeling and Pest Protection.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Found chili and meat balls in walk in cooler dated 7/27/15. Spoke to cook and corrected by discarding chili and meat balls.
Foods that are appropriately marked with a date or day that exceed a temperature and time combination shall be discarded.
- Non-food contact surfaces clean
Non food contact surface cleaning: Dust the tops of the pizza ovens at the bar, dust the top of the white cooler on the cooks line, make sure to remove stickers on plastic lids to crock pots, non food contact surfaces shall be clean.
- Critical: Presence of insects/rodents. Animals prohibited
Found excess of fruit flies in basement mens restroom and at the banquet bar. Actively kill flies. Fly strips may be used as long as they are not used above or around exposed foods or food contact surfaces. A reinpsection will be conducted in 10 days a fee may apply.
- Floors properly constructed, clean, drained
Found excess of grease on the floor under the fryers in the kitchen. Found excess of litter on the floor in the banquet bar area.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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8/14/2015 | Routine | 89 |
HACCP: Temperature documentation.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Found duct tape on white cooler handle by cooks line in the kitchen. Found exposed wooden table legs to center counter in main kitchen. Non food contact surfaces shall be easily cleanable and in good repair.
- Storage/handling of clean equipment, utensils
Found clean utensils stored under the soap dispenser at the bar hand sink. Corrected and spoke to the bar tender.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Found no hand towels at bar hand sink and the towel dispenser is broken. Corrected by providing towels. Please fix the towel dispenser.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be maintained in good repair.
- Walls, ceilings, and attached equipment, properly constructed, clean
Found ceiling tiles in basement restroom stained from overhead leaks. Found ceiling tile missing in basement mens restroom above the urinal. Please dust the walls and ceiling in the walk in beer cooler in basement. Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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5/6/2015 | Routine | 95 |
HACCP: Hand washing
Cl- sanitizer is used in spray bottles and dish machine
Frozen foods were stored frozen
Note: Establishment makes food as it is ordered for lunches Monday-Friday and has special food events, such as pizza night or spaghetti dinners throughout the month.
- Thermometers provided and conspicuously placed
No thermometer is present in Frigidaire cooler in the kitchen. Replace thermometer.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces were soiled: white diverter in ice machine, interior shelves of Frigidaire cooler in kitchen, shelves of walk in freezer. Clean and sanitize all food contact surfaces as often as necessary to maintain clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls are soiled behind dish machine area in the kitchen.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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12/8/2014 | Routine | 96 |
HACCP: Food Handler Training requirements.
Cl- sanitizer is used in the establishment.
Frozen foods are stored frozen.
- Original container, properly labeled, consumer advisory
Large container of coleslaw prepared for Friday evening dinner is cooling in the walk in cooler with no time labeled for when cooling began. Label coleslaw.
- Storage/handling of clean equipment, utensils
Utensils stored every which way in plastic bins in the kitchen. Store all utensils with the handle facing the same way to avoid contamination of the food contact surfaces with hands.
Facilities for the storage of knives, forks and spoons shall be used to present the handle to the employee or the consumer.
- Single service items properly stored, handled, dispensed
Foam to go containers in the kitchen are stored with the food contact surface facing up. Invert all single-service articles to ensure the food contact surface is not contaminated with dust, etc.
- Walls, ceilings, and attached equipment, properly constructed, clean
Wall behind dish machine is soiled. Clean and sanitize wall to remove buildup.
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8/8/2014 | Routine | 96 |
HACCP: Provided Food Storage HACCP sheet. Always store raw foods (eggs, meat, etc.) on the lowest shelf of mechanical refrigeration units to avoid contaminating any foods that are ready to eat and/or drink.
Cl- sanitizer is used in the establishment.
Frozen foods were stored frozen.
- Critical: Potential for cross-contamination
storage practices
- Single service items properly stored, handled, dispensed
1) Single service plates stored in dry storage area were stored with the food contact surface facing up. 2) Single service utensils were stored with the handles facing every which way in dry storage and in serving area. Correct by inverting plates and by storing all utensils with the handle extended in the same direction, towards the customer.
Single-service articles shall be handled and dispensed in a manner which prevents contamination of surfaces which may come in contact with food or with the mouth of the user.
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3/13/2014 | Routine | 95 |
HACCP: Discussed the labeling of the foods that are removed from the freezer. Ensure that these foods are properly date marked with the date they are cooked and cooled, the date they are placed into the freezer, and the date they are taken out to thaw to ensure that the days do not exceed a total combined date of 7 days. Provided date marking HACCP bulletin.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment.
- Original container, properly labeled, consumer advisory
Containers such as a squeeze tube and bin with spices in the spice storage area are not labeled with contents.
Label all items not in their original containers.
All foods that are not stored in their original containers and whose identity may be mistakable, shall be labeled with the common or usual name of the food.
- Non-food contact surfaces clean
The exterior of the Metro hot holder is soiled. The pizza oven drip catch area are soiled. The large fan in the large room are soiled.
Clean and sanitize all non food contact surfaces routinely.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Floors properly constructed, clean, drained
The floors in the pan storage room and dry equipment storage room are soiled. The floors under the bar are soiled.
Clean all floors routinely and maintain clean.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls in the walk in cooler are soiled. There are various damaged tiles throughout.
Repair/replace tiles, ensure that the exterior roof is not leaking. Clean all walls of the walk in cooler.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Critical: Toxic items properly stored
Chlorine bleach was found stored next to flour and single service articles in the dry storage room.
Corrected
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12/10/2013 | Routine | 91 |
HACCP: Discussed proper protection of foods when in the walk in cooler to ensure that the foods are covered and protected from potential contamination.
Chlorine bleach is the sanitizer used in the establishment.
Frozen foods are frozen.
Note: The lights are completely being replaced, as are the light shields and covers. Discussed providing a hand sink or portable hand sink at the bar in the side banquet room and the basement, or utilizing one of the three compartments as a dump sink, and another as a hand wash sink, and washing/sanitizing all dishes in the kitchen/upstairs dish wash machine. The front three compartment sink by the pizza ovens is a dump/hand washing sink. The other side sink is a true 3 compartment use sink.
- Foods handled with minimal manual contact
Bowl being utilized for flour in the prep island flour bin.
Corrected
- Food contact surfaces of equipment and utensils clean
The white baffle of the ice machine is soiled. The Hobart meat slicer is soiled. Shelving in the walk in cooler are soiled.
Clean and sanitize routinely and maintain clean.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
Food and equipment transport carts are soiled.
Clean all carts and other surfaces routinely and maintain clean.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls and ceiling fan in the walk in cooler are soiled.
Clean all walls, ceilings and equipment routinely.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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7/24/2013 | Routine | 94 |
A variance was completed to grill out during the summer.
HACCP: Discussed use of time as a control for foods being served at the bar. If time only is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, the initial temperatures of the foods shall be 41F (5C) or less or 135F (57C) or greater. Foods must be discarded after four hours.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment.
Note: Discussed providing a hand sink or portable hand sink at the bar in the side banquet room and the basement, or utilizing one of the three compartments as a dump sink, and another as a hand wash sink, and washing/sanitizing all dishes in the kitchen/upstairs dish wash machine.
- In-use food dispensing utensils properly stored.
Two ice transfer buckets were stored inside a cardboard box.
Corrected
- Food contact surfaces of equipment and utensils clean
The interior of the Norge freezer in the basement is soiled. The interior of the white cooler in the kitchen is soiled. The interior of the Metro Hot Holding unit is soiled.
Clean and sanitize routinely.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
The sides of the stove and fryers are soiled. The transfer carts in the hallways and the kitchen are soiled.
Clean routinely.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Walls, ceilings, and attached equipment, properly constructed, clean
The baffles above the fryers are soiled. The wall by the dish wash machine (FRP board) is soiled.
Clean routinely and maintain clean.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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3/27/2013 | Routine | 95 |
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